Prawn sweet chilli noodle salad

Prawn sweet chilli noodle salad

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(24 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 4 - 6
This low-fat salad is is great for a picnic, lunchbox or even a buffet

Nutrition and extra info

Nutrition: per serving

  • kcal267
  • fat5g
  • saturates1g
  • carbs39g
  • sugars12g
  • fibre5g
  • protein20g
  • salt2.18g
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Ingredients

  • 3 nests medium egg noodles
  • ½ large cucumber
  • bunch spring onions, finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g cherry tomato, halved
  • 1 green chilli, deseeded, finely chopped

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 200g cooked king prawns, defrosted if frozen
  • zest and juice 2 limes

    Lime

    ly-m

    The same shape, but smaller than…

  • 4 tbsp sweet chilli sauce
  • 100g baby spinach leaves
  • 25g roasted cashew

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

Method

  1. Boil the noodles for 4 mins, then drain. Cool under running water, then drain again. Put into a large bowl, then using scissors, cut into shorter lengths.

  2. Halve cucumber lengthways, then scoop out the seeds. Slice into halfmoons and add to the noodles with the onions, tomatoes, chilli and prawns.

  3. Mix the lime zest, juice and chilli sauce to make a dressing and fold through noodles. Put a handful of spinach onto each serving plate, top with the noodles and cashews.

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Comments, questions and tips

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Comments (24)

belle.gothique's picture
5

This is a wonderfully tasty meal. Ideal for a lunch box option too. I emitted the Spinach, Cashews and Lime, all for preference, except for the spinach, that was more I didn't have any to hand. If you don't like prawns you could switch it up for chicken.

Lemonbonbons's picture
5

Really good meal and super delicious. Perfect for lunches and those hot summer evenings. I'm personally not a big fan of lime but using lemon works just as well. Definitely a permanent meal option for me!

hungry gee's picture
5

Quick and easy to make. Great for a packed lunch. I thought one whole chilli might make this too hot but it was just right. Would make this again.

eviesb's picture
5

So delicious. I used quinoa spaghetti instead of noodles (sounds strange but tastes good) and added shallot instead of spring onion as I didn't have any. It made a great light dinner and I'll be having the leftovers for lunch tomorrow. Best of all it's on the table in under 10 minutes.

lynnegraham44's picture
5

Easy and so tasty. Added sweet thai basil and coriander to the salad leaves. I didn't add dressing and prawns to the bowl of salad but put on the individual plates. This meant that the bowl of noodles and veg stored well in the fridge for lunch the next day.

landomcfly's picture
4

Spicy yet refreshing at the same time. Best of all - easy to make!

shionuk's picture
5

I used some fish sauce in the marinade. Excellent and really really quick. Great for the next day at work and takes minutes to make literally.

darrenharris7's picture
5

A.M.A.Z.I.N.G..... What a gorgeous flavoursome simple dish.... Zesty, sweet, fresh.... Also for king prawns, get frozen taste the difference from Sainsburys; take 40 minutes to defrost and usually £5 but tend to be £2.50 or buy one get one free!

emma_danielle's picture

I made this to take to work for my lunch, it tasted amazing and I can't wait to make it again soon. Although I'd say more of an evening meal rather than a lunch!

traceylorraine's picture
4

Just made this for Christmas eve lunch- delicious! Pepped up the dressing with a little Thai fish sauce and sesame oil, and served on torn red gem leaves instead of spinach. Glass of chablis and I'm in food heaven.

chiginger's picture
5

Such a quick and easy midweek meal!

food13's picture

This has become a favourite packed lunch for us. I make it in advance and just add the leaves and cashews in the morning. We also have it with tuna instead of prawns sometimes.

alan-b's picture
5

I have taken to 2 picnic sets all loved it

oskinnyjeans's picture

this looks lovely, i might try it, not a big fan of prawns though, i can try to make it without prawns though :)

zetallgerman's picture
3

Not bad, but I prefer "merging" this recipe with the Noodle Bowl Salad recipe including soba noodles & prawns... devine :-)

ruthholland's picture
4

I regularly have this as my packed lunch instead of boring sandwiches! I love anything with sweet chilli in which is why i have it so often although i prefer it without cucumber

pbutter's picture
4

I made this last night for today's lunch and I thought it was lovely. I added extra garlic and used lemons instead of limes, Also didn't add the spinach until this morning so it was slightly fresher. I will definitely make this again for lunch but will probably try and remember to buy limes :)

rueben's picture

Imade this dish today for a change of salads or roast dinner I thought it was very tastie. I cooked the prawns and then I through them in a garlic & butter sauce and fried them for a minute and added the sauce over the noodles as well.

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Questions (2)

Leanneweston's picture

Hi all, is this suitable for making the night before, and storing in the fridge for the next day?

goodfoodteam's picture

Hi there, thanks for your question, yes this will keep well in the fridge overnight.

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